A new twist to wedges! The combination of subtle sweetness, cinnamon and citrus makes for a delicious taste experience.
Preheat the oven to 200°C (top and bottom heat, recommended) or 180°C (fan oven). Peel the sweet potatoes and cut lengthwise into wedges. Mix olive oil, cinnamon, chilli powder and salt in a large bowl and marinate the sweet potato wedges in it. Place on a baking tray covered with baking paper and bake for about 20 to 25 minutes.
Meanwhile, peel and finely dice onion and eggplant. Peel and grate garlic. Finely dice dates.
Wash the orange thoroughly with hot water. Grate the zest. Then cut in half and squeeze out the juice. Strain and rinse the chickpeas.
Heat coconut oil in a pan. Fry onions in it. Add garlic, eggplant, chickpeas, dates, orange zest as well as juice and fry for about 8 minutes. Season with salt and pepper.
Harvest Basil Cinnamon. Garnish the sweet potato wedges with eggplant, chickpeas, sour cream as well as fresh Basil Cinnamon and enjoy.
Recipe provided by the cooking app KptnCook.